This recipe of crispy ulo ng baboy is roasted pig’s head using a turbo broiler or you can also deep fry it if you don’t have an oven or turbo broiler. The head part of the pig is cheaper compared to other parts of the pig because it is mostly skin, fat and bone (the pig’s skull). But you can still enjoy it because the only tasty part of the lechon is the crispy skin so you will have lots of it. Most of the time pig’s head sold in the market is whole but you can ask the meat vendor to split the head for you. Which is easier to cook and clean than the whole pig’s head.
How to Cook Crispy Ulo ng Baboy
- 1/2 pork head ulo ng baboy
- few stalks of lemongrass ties into knots
- 1 piece onion sliced
- 4 cloves garlic crushed
- 1 tsp. cracked peppercorns
- 3 tsp. salt
- 3 pcs bay leaves
- 3 liters water
- cooking oil for frying
- vinegar for brushing the skin
- fine salt for rubbing the skin
How to cook Crispy Ulo ng Baboy:
- In a big pot, put the pig head and enough water to cover the it. Add onions, garlic, lemongrass, bay leaves, salt and pepper. Bring to a boil and reduce heat. Cook for at 1 hour to 1 and 1/2 hours or until the meat is tender.
- Remove the pig's head from the pot and drain. Let it cool and put in the refrigerator overnight.
- Brush vinegar and rub salt on the pig's skin before frying to make it crispy when cooked.
- Heat generous amount of cooking oil in a big wok or pot and fry the pig's head until golden brown and crispy.
- You can also roast it on a an oven or turbo broiler and set at a temperature of 350 °F for 30 minutes to one hour or until the skin turns golden brown and crispy.
- Serve with your favorite lechon sauce.